Tuesday, November 2, 2010

In the Kitchen: A Little Grape Grows Up

We've seen deep, rich purples across the board this season - from the runway to the kitchen table to home design.  Taking advantage of the final harvest of concord grapes the other week (my mini food obsession this fall), I wanted to make these tiny jewels of sweetness last a little longer.  The result, a concord grape reduction with its concentrated flavor that reminds me a bit of my childhood, sipping mini glasses of Welch's concord grape juice.  All grown up without any of the extra added sugar (those grapes are so wonderfully sweet, you really don't need any).  Toss a bunch of grapes into a small saucepan with a bit of water and simmer on medium-low heat for about 20 minutes.  Pour the juices and grapes through a sieve and strain well to obtain excess juices.  Toss the seeds and skins and you're done.  Pretty pure and simple.  I updated my morning Maple Hill plain yogurt and 18 Rabbits granola with a drizzle of the reduction.  A few other ideas...a decadent, fruit-forward sauce to compliment duck breast or roasted chicken; a low-sugar syrup drizzled over hearty buckwheat pancakes; crostini toasts topped with fresh ricotta, crushed toasted hazelnuts and a swirl of concord grape reduction.  Until next year...

1 comment:

Anonymous said...

I have a huge concord grapevine in my yard- the former amish owners planted it.
Last year jelly and galettes this year concord grape juice. I added sugar to the juice but not much - it tastes like a sip of late summer.
I love to see my canned goods on the shelf!
Best to you Greg

PS - I am trying the chapter 4 cleanse this weekend. By the way, I hope you are working on your next book - a cookbook companion to "Cheater's" would get my vote - maybe a chapter specifically devoted to your devoted guys?